CHEESY SURPRISE MEATBALLS WITH DOTTIE SPINACH SALAD

INGREDIENTS 750g chicken breast mince 50g (1/4 cup) bought chargrilled red capsicum, finely chopped 2 green shallots, finely chopped 2 tablespoons finely chopped basil leaves Finely grated rind of 1 lemon 20g (1/4 cup) shredded parmesan 50g fresh mozzarella, cut into 1cm pieces 45g (1/2 cup) panko breadcrumbs 2 1/2 tablespoons olive oil 400g jar Barilla Napoletana pasta sauce 1 tablespoon dried currants 2 teaspoons lemon juice 50g baby spinach leaves Cooked couscous, to serve 2 tablespoons toasted flaked almonds

HOW TO MAKE 1.Preheat oven to 180°C/160°C fan forced. Combine mince, capsicum, shallot, basil, lemon rind and 2 tablespoons of parmesan in a bowl. Season well. Use damp hands to shape 2 tablespoons of chicken mixture into a disc. Place a piece of mozzarella in the centre. Roll to enclose the cheese then place on a lined tray. Repeat with the remaining chicken mixture and mozzarella. 2.Combine breadcrumbs and remaining parmesan in a shallow bowl. Roll meatballs in mixture to coat. Heat 2 tablespoons of oil in a large, non-stick frying pan over medium heat. Cook meatballs, turning, in 2 batches, for 8 minutes or until golden brown. Transfer to a lined tray. Bake for 5 minutes or until cooked through. 3.Meanwhile, wipe pan clean. Add pasta sauce to pan and simmer for 5 minutes or until heated through. 4.Combine currants, lemon juice and remaining oil in a bowl. Add spinach and toss gently to combine. 5.Divide the couscous among bowls. Top with the pasta sauce, meatballs and spinach salad. Sprinkle with the flaked almonds.

NUTRITION

• 614 kj
  ENERGY
 
• 25g
  FAT TOTAL
 
• 6g
  SATURATED FAT
 
• 3g
  FIBRE
 
• 55g
  PROTEIN
• 39g
  CARBS (TOTAL)

All nutrition values are per serve

NOTES

To speed things up, prepare the meatballs the day before, without the crumbs, and store on a lined tray in the fridge, covered with plastic wrap.